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Discussion Starter · #1 ·
I have made this a few times. I'm confused about one thing. It says to saute the rice in the oil until it is "milky" what exactly does that mean? I find that the rice begins to pop like popcorn, is that what I am looking for or is that over cooking it?
 

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It sort of turns an opaque color. Like the difference between clear and white is as best I can describe it. It just takes a few minutes.

ETA: what you're really after is to bring the nutty flavour out of the rice. As long as you don't burn it you're good.
 
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